Velvet Chicken Satays With Fresh Cilantro Chutney Recipes

CILANTRO CHUTNEY

Cilantro Chutney image

Enjoy with samosas, chips, or as a sandwich spread.

Provided by Sunaina

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 15m

Yield 14

Number Of Ingredients 7

Ingredients

2 bunches fresh cilantro, leaves picked from stems
2 tablespoons minced fresh ginger root
1 teaspoon cumin seeds
2 green chile peppers
2 tablespoons lemon juice
2 tablespoons tomato sauce
1 tablespoon water, or as needed

Steps:

Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 16.1 mg, Sugar 0.6 g

CILANTRO CHUTNEY (KOTHMIRI CHATNI)

Cilantro Chutney (Kothmiri Chatni) image

Indian chutneys (or chatnis) are savory, vibrant and exploding with flavor, with a thin, saucy consistency. In this green chutney recipe, cilantro creates the basic sauce that serves as a condiment for many Indian snacks, street foods and sandwiches. The serrano chile gives it quite a blast of heat, so use less if you like a tamer sauce. Try this chutney in place of your favorite hot sauce.

Provided by Shefaly Ravula, PA-C

Categories Asian Diabetic Recipes

Time 10m

Number Of Ingredients 8

Ingredients

¼ cup unsalted raw peanuts
1 large bunch fresh cilantro
½ cup water
1/2-1 serrano chile, coarsely chopped
2 tablespoons coarsely chopped fresh ginger
2 teaspoons lime juice
1 teaspoon kosher salt
½ teaspoon sugar

Steps:

Place peanuts in a blender or food processor. Pulse a few times to grind to a medium-fine powder, scraping down the sides as needed.
Trim the bottom 2 inches of stem off the cilantro and discard; coarsely chop the rest and add to the blender (or food processor) along with water, serrano to taste, ginger, lime juice, salt and sugar. Blend or process, scraping down the sides as needed, until it's the consistency of a thin sauce, adding more water by the tablespoon as needed.

Nutrition Facts : Calories 15.2 calories, Carbohydrate 0.9 g, Fat 1.1 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 71.4 mg, Sugar 0.3 g

CILANTRO CHUTNEY

Cilantro Chutney image

Made with fresh cilantro, ginger, green chilies, lemon juice, this Cilantro Chutney is the perfect accompaniment to Indian meals!

Provided by Manali

Categories Sides

Time 10m

Number Of Ingredients 10

Ingredients

2 small bunches cilantro (50-60 grams each, hard stems removed)
1 green chili (or to taste)
1/2 inch ginger
1/4 teaspoon roasted cumin powder
1/8 teaspoon chaat masala (optional)
pinch black pepper
1/2 teaspoon salt (or to taste)
2 teaspoons lemon juice
1/2 teaspoon sugar
1/4 cup yogurt (plain milk yogurt or plain almond milk yogurt )

Steps:

Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.
To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.
Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.
Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.

Nutrition Facts : Calories 65 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 180 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CILANTRO CHUTNEY (GREEN CHUTNEY)

Cilantro Chutney (Green Chutney) image

Cilantro Chutney is an irresistible mildly spicy sauce, made with fresh cilantro, green chillies, ginger, lime juice, salt, cumin and honey.

Provided by Aneesha Gupta

Categories Appetizer Salad Snack

Time 15m

Number Of Ingredients 9

Ingredients

1 inch fresh ginger (peeled)
2 green chillies (tops cut off)
1 Juice of a lime ((about 1.5-2 tbsp))
1/4 cup water (adjust for desired consistency)
2 cups cilantro (washed and drained)
1/2 tsp salt (adjust to taste)
1/2 tsp roasted ground cumin
1/2 tsp chaat masala
1 tbsp honey ((optional, but highly recommended) Use agave for vegan option)

Steps:

Add green chiles, ginger, lime juice and water to the blender. Blend it till smooth. This gives a head-start to the blender, so you don't have to add more water later.
Trim off about 2 inches of the cilantro stem ends. Wash it 2-3 times and drain it well. Add cilantro and the remaining ingredients to the blender and blend for 30 seconds.
Adjust seasoning and consistency. Store chutney in refrigerator for up to a week.

Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Sodium 92 mg, Sugar 1 g, ServingSize 1 serving

VELVET CHICKEN SATAYS WITH FRESH CILANTRO CHUTNEY

Velvet Chicken Satays with Fresh Cilantro Chutney image

Categories Chicken Herb Poultry Bake Cocktail Party Low Fat Low Cal New Year's Eve Mint Curry Bon Appétit

Yield Makes 16

Number Of Ingredients 18

Ingredients

Chutney
1 1/2 cups lightly packed fresh cilantro
1 cup lightly packed fresh mint leaves
5 tablespoons water
1 1/2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon curry powder
1 large garlic clove
1/4 teaspoon dried crushed red pepper
Chicken
2 tablespoons dry white wine
1 tablespoon plus 1 teaspoon low-sodium soy sauce
1 tablespoon cornstarch
2 large garlic cloves, pressed
1 large egg white
1 pound boneless skinless chicken breasts, well trimmed, cut lengthwise into 1/2-inch-wide strips
16 wooden skewers
Sesame seeds

Steps:

For chutney:
Process first 8 ingredients in blender until herbs are chopped. Season to taste with salt and pepper.(Can be made 1 day ahead. Cover and chill.)
For chicken:
Whisk first 5 ingredients together in medium bowl. Add chicken and toss to coat. Cover and refrigerate approximately 2 hours.
Preheat oven to 350°F. Thread chicken onto skewers. Transfer to baking sheet. Sprinkle chicken with sesame seeds. Bake until chicken is just cooked through, 10 to 15 minutes. Arrange on platter and serve with chutney.

COCONUT-LIME SHRIMP WITH PEANUT SAUCE

Coconut-Lime Shrimp with Peanut Sauce image

Categories Food Processor Garlic Ginger Appetizer Marinate Lime Coconut Basil Peanut Shrimp Summer Grill/Barbecue Bon Appétit Dairy Free Tree Nut Free

Yield Makes 4 Servings

Number Of Ingredients 20

Ingredients

Peanut sauce
1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup canned low-salt chicken broth
2 tablespoons canned unsweetened coconut milk
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce (nam pla)
1 teaspoon hot pepper sauce (such as Tabasco)
Shrimp
1 cup coarsely chopped fresh basil
1/2 cup canned unsweetened coconut milk
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)
2 teaspoons golden brown sugar
20 large shrimp, peeled, deveined
1 cup hickory smoke chips, soaked in water 30 minutes, drained
4 bamboo skewers, soaked in water 30 minutes, drained

Steps:

For peanut sauce:
Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
For shrimp:
Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
Serve shrimp with peanut sauce.

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